This site was created with a healthy admiration for "the egg" :-) Because we use eggs for so many things I thought it would be a good idea to create a website with all the different things you can do with eggs. Enjoy!
Recent PostsMake A Week’s Worth Of Healthy Egg Breakfast Sandwiches in 15 Minutes | Efficient Life Skills
Make A Week’s Worth Of Healthy Egg Breakfast Sandwiches in 15 Minutes
I’m not a morning person no matter how much I try. I spend the first 45 minutes of each day in a zombie like cloud with my eyes in a semi squint position. I’m certainly not coherent enough to prepare a decent breakfast. Combine my 5x snooze button routine with my morning zombie march and you can pretty much throw breakfast time out the window completely.
Until now…
Make A Week’s Worth Of Healthy Egg Breakfast Sandwiches in 15 Minutes
I stumbled across this brilliant little idea on
where you can easily make these awesome egg breakfast sandwiches for an entire week in 15 minutes. Sort of like McDonald’s Egg Muffins. The eggs will be ready to go each morning. Just grab your english muffin or bread of choice and you’re good to go. So easy and quick. Perfect for large families too!
Directions
1. Spray your muffin pan with some non-stick cooking spray.
2. Throw in Spinach if desired (The spinach sticks right to the cooking spray… No floating!)
2. Crack one egg into each well.
3. Sprinkle the eggs with a little salt & pepper or whatever seasonings that you’d like.
4. Bake in the oven at 350 for about 15 minutes.
5. You could cook them for a bit less if you wanted a runny yolk.
Store your cooked eggs in a tupperware container in the refrigerator for about a week. Use your judgement though.
If they look/smell bad, I wouldn’t eat them. If you can’t get to them in a week then freeze them. I haven’t tried this myself, but I heard it works just fine.
1. Toast your English Muffin or bread of choice
2. Microwave your eggs for about 30-45 seconds (microwave times vary)
3. Enjoy a tasty breakfast in less than a minute (maybe longer depending on how long it takes for the muffin to toast
More Ideas And Options
Use Egg Beaters Egg Whites (low calorie/low fat option). One 16oz carton fills 10 out of 12 muffin cups
Add Ham slices
Add broken up cooked bacon to the top
Scrambled eggs work too!!
Add diced green pepper, onions, bacon bits, and shredded cheese (Just don’t fill the cups too full if you want it for a sandwich.)
Replace the spinach with tiny broccoli pieces
Sprinkle some cheddar cheese on top while still hot
Put a little cream cheese on your English muffin
Let me know if any of you guys try this and what you think!
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(53,062 views)One bad hard-boiled egg can ruin you for life. At least, that's what I believed until I learned how to cook soft-boiled and hard-boiled eggs precisely how I wanted to eat them. The perfect hard-boiled egg has no green
the innards a and if you're in the mood, you can stop short of the hard-boil and make a gooey soft-boiled egg instead.
Do you know how to make perfect boiled eggs every single time? Let us show you — it's so easy.
Top to bottom: Hard-boiled egg, soft-boiled egg, runny soft-boiled egg.
Same Method for Soft- or Hard-Boiled Eggs
Our tried-and-true method for cooking eggs involves covering them with cold water, bringing the water to a boil, and then taking the pan off the heat to let the eggs finish cooking. This is how we hard-boil eggs for Easter or when we're making
for a party, but you can also pull the eggs from the hot water earlier if you'd like a softer yolk.
There are some suggested cooking times in the recipe below. You may need to tweak them slightly to get your very own "perfect egg" but these times are a good place to start.
Watch the Tiny Video!
How To Peel Boiled Eggs
Peeling eggs is always the tricky step, isn't it? Far too often, the shell crumbles in a million pieces and the whites cling tenaciously, giving us a stubbled, unsightly egg.
If your aim is beautiful, pristine hard-boiled eggs for deviled eggs or a similar dish, the only sure-fire trick we know is to use old eggs. As eggs age, they gradually lose moisture through the pores in their shell and the air pocket at the tip expands.
The pH of the whites also changes, going from a low pH to a relatively high pH, which makes them adhere less strongly to the shell. Farm-fresh eggs will always be tricky to age. Ideally, buy your eggs a week or two before you plan to boil them and let them age in the fridge.
We have also found that cracking the eggs (gently!) just after boiling and then submerging them in ice water also helps make them easier to peel. It's not always a guarantee, especially if your eggs are still fairly fresh, but it helps. Of course, if you're planning to dye your eggs for Easter, skip the cracking step!
1. Put the eggs in a pan of cold water. Place 6 eggs in a saucepan and fill it with cold water.
How To Boil Eggs Perfectly Every Time
Makes 6 eggs
What You Need
Ingredients
6 large eggs, cold from the fridge
Cold water
Slotted spoon
Instructions
Put the eggs in a pan of cold water: Place 6 cold eggs in a saucepan and fill with cold water, covering the eggs by an inch.
Bring the water to a rolling boil: Set the pan over high heat and bring the water to a boil, uncovered. The water should come to a .
Turn off the heat and cover the pan. As soon as the water comes to a boil, remove the pan from heat and cover the pan. Don't forget about the pan on the stove and let the eggs boil for too long or they will over cook!
Set your timer for the desired time: Leave the eggs in the covered pan for the right amount of time. How long? Depends on whether you want soft-boiled or hard-boiled eggs. Here's how long each will take:
o For runny soft-boiled eggs (barely set whites): 3 minutes
o For slightly runny soft-boiled eggs: 4 minutes
o For custardy yet firm soft-boiled eggs: 6 minutes
o For firm yet still creamy hard-boiled eggs: 10 minutes
o For very firm hard-boiled eggs: 15 minutes
Tap the cooked eggs gently. After your selected time is up, remove the cooked eggs from the pan with a slotted spoon and tap each gently on the countertop to crack the shell in a few places. Skip this step if your eggs are very soft-boiled with runny yolks or if you're planning to dye your eggs for Easter.
Place the eggs in a bowl of ice water. Fill a bowl with ice water. Transfer the eggs to the bowl and leave them there for at least 1 minute.
Peel and eat! When ready to eat, peel the egg and enjoy.
Recipe Notes
Quantity: You can of course do fewer eggs (or more!), but we like to do 6 at once.
Storage: Refrigerate any unused eggs, still in their shells, within 2 hours. They can be stored in the fridge for up to 1 week.
The black plate in these photos is a
from Toque Blanche.
This recipe was originally published April 2014.
(Image credits: )
Top Posts - April 2014
Faith is executive editor of The Kitchn and author of three cookbooks, including the James Beard Award-winning , coauthored with Sara Kate Gillingham, as well as . She lives in Columbus, Ohio with her husband Mike.
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